Forget being the big candy bar house—I want to establish myself as the Halloween Sangria house.
Trick-or-treating for my sisters and me was an Olympic sport.
We knew which houses had the most elaborate decorations, which refused to answer the door, and most importantly, which handed out the king-sized candy bars.
Maximizing our Halloween haul took strategy, dedication, and a father who patiently escorted us through multiple neighborhoods, all in the name of MORE CANDY.
While we brought home far more chocolate bars than any human should ingest on an annual basis, the idea of Halloween as a single night when kids can dress as their favorite superhero, stay up late, and eat copious amounts of candy (preferably enjoyed with a mug of Crockpot Hot Chocolate), still appeals to me.
However, I also admit that it sounds like a parental nightmare.
To all of the adults who patiently take their kids trick-or-treating and answer their doorbell with a full basket full of candy, this recipe is for you: Halloween sangria.
(This Hot Buttered Bourbon would also make a great post-trick-or-treating reward.)
This spooky sangria is also the ideal Halloween cocktail for your next ghoulish party.
- It’s easy.
- Freakishly festive.
- And affordable to make in large quantities (this Apple Cider Cocktail is another great option).
How to Make Halloween Sangria
Blood red, filled with frozen grape “eyeballs,” citrus slices, and boosted with brandy, this spooky Halloween punch is the perfect pick-me-up after a long night of trick-or-treating.
(After the kids go to bed, reward yourselves further by sneaking a few of their Snickers from their stash to make these Peanut Butter Snickers Cookies).
- Grapes. Frozen red and green grape “eyeballs” keep the Halloween sangria cold without watering it down.
- Citrus. A combination of fresh orange, lemon, and lime slices is the perfect balance of sweet and tart.
- Red Wine. For this Halloween punch recipe, I like to choose a sweet, fruity red wine like Pinot Noir or Beaujolais.
- Brandy. Fortifies the “blood” red wine and compliments the sweetness of the fruit (as in a Brandy Old Fashioned).
- Ginger Ale. Adds fizz and spunk.
- Cinnamon Sticks. Spices the drink just enough to transition this Halloween cocktail from summer to fall (think Mulled Wine).
- Colored Sugar. The perfect, festive finish to this spooky, boozy Halloween drink.
- Freeze the grapes.
- Stir together the orange, lime, and lemon slices with the brandy and cinnamon stick.
- Slowly pour in the wine, then chill the Halloween sangria.
For best results, chill for at least 2 hours or as long as overnight. A longer chill time will result in a more robust, flavorful Halloween punch!
- When ready to serve, add the ginger ale to the pitcher and stir.
- Rim glasses with colored sugar, fill with frozen grapes and additional orange slices, then top with sangria. ENJOY!
Stop on by the Halloween sangria house. This will be my first year handing out candy in a home of my own, and while I will have plenty of the good stuff for the kiddos, I think the grown-ups deserve a bit of refreshment too!
Have a spooktacular Halloween!
Frequently Asked Questions
While I have not made this Halloween sangria with white wine, you could certainly give it a try. Just keep in mind, it will lose some of its spooky red appeal.
Apples! If you want to add another fruit to this Halloween punch, apples would be a fantastic festive addition. Sliced pears would also work nicely.
Sure! To make a kid-friendly Halloween punch, omit the brandy and swap the red wine for a sparkling red grape juice.
- 1 cup whole black grapes
- 1 cup whole green grapes
- 2 oranges sliced into rounds
- 1 lemon sliced into rounds
- 1 lime sliced into rounds
- 1 cinnamon stick
- 1/4 cup brandy
- 1 bottle fruity red wine (750 ml bottle) such as Pinot Noir or Beaujolais
- 1 can ginger ale (12 ounces)
- Colored sugar for rimming glasses
- Rinse and de-stem grapes, then pat dry. Spread in a single layer a baking sheet, then place in the freezer at least 2 hours before you plan to serve.
- In a large glass pitcher, combine 1/2 of the orange slices (reserve the second half for serving), lime, and lemon slices. Add the brandy and cinnamon stick and stir gently to combine. Slowly pour in the wine.
- Refrigerate sangria for at least 2 hours or as long as overnight (a longer chill time will increase the flavor).
- When ready to serve, add the ginger ale to the pitcher and stir gently with a spoon. To rim the glasses, place the colored sugar on a plate, then rub an orange slice around the glass rim. Dip the rim of each glass into the sugar, coating well. Fill glasses with frozen grapes and reserved orange slices, then slowly pour in the sangria. Sip immediately and enjoy.
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